Chicken Shawarma

I should have served rice with this Middle Eastern dish but I had a potato salad I wanted to to try and I made it instead.  Turned out to be a bad idea because potato salad does not go well with spicy Asian food. 

 Chicken Shawarma (Middle Eastern)  4-5 servings 

Ingredients
2 lb. chicken thigh fillets , skinless and boneless

MARINADE

• 1 large garlic clove , minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

TO SERVE

• 1 batch Lemon yogurt sauce
• 4 – 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion , finely sliced
• Cheese , shredded (optional) (or feta)
• Hot sauce of choice (optional)
• other sides: Pita, tahini, ch, cucumbers,  ch. parsley,

Instructions

• Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
  
• Yogurt Sauce – Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  
• Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and
• heat to medium high. (See notes for baking)
  
• Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  
• Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  

TO SERVE

• Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
  
• To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

TAHINI SAUCE:

• 1/4 cup tahini
• 2.5 tbsp water
• 1.5 tsp honey
• 1 tbsp lemon juice
• 1/2 garlic clove , pressed through garlic crusher or grated using microplane (to make sauce smooth)
• 1/4 tsp each salt and pepper

GARNISH:  1/4 cup flaked almonds, pine nuts or pistachios 

Yogurt sauce

1/2 C. plain Yogurt

1 T. Mayonnaise

1 1/2 tsp, cider vinegar

1/2 lemon, juiced ( 1-2 tsp)

heaping tsp. garlic powder

salt and white pepper

Mix the shawarma sauce: Add ingredients Season with ½ teaspoon kosher salt and ground white pepper as desired. Whisk until the sauce is smooth and creamy. Taste and adjust seasoning as needed. If you’d like to thin it out some, whisk in 1-2 tablespoons of water. Set aside, or store in an airtight container in the refrigerator for up to 1 week.

Authentic Russian Salad ‘Olivye’ 10 servings 

Ingredients

6 potatoes, peeled

1 carrot or more to taste

4 whole eggs

6 large pickles, cut into cubes 

1 (15 oz.) can peas, drained

1/2 C. cubed fully cooked ham

1 T. chopped fresh dill or to taste (optional)

1/2 C. Mayonnaise

Directions  

Gather all ingredients. Bring a large pot of water to a boil.  Add potatoes and boil 5-0 minutes. Add carrots and whole eggs and cook until potatoes are tender< 10-15 minutes.

Drain and cool.  Chop eggs and potatoes, peel the eggs.

Mix potatoes, carrots, eggs, pickles, peas, ham and dill together. Stir in the mayonnaise until evenly coated.

tip: you can use fresh parsley for the dill if preferred or dill is not available.